Summer Spaghetti Salad Recipe

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SUMMER SPAGHETTI SALAD

shecooks curiouscooks

By
@rosecuriouscooks

This recipe was personally prepared by Sonna Wagner for the July 2015 Curious Cuisiners meeting.


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Rating:

Comments:

Serves:

10

Prep:

35 Min

Cook:

25 Min

Method:

Stove Top

Ingredients

1/2 c
olive oil
3 clove
garlic, sliced
1 pkg
(12oz) spaghetti, broken in half
3 c
reduced sodium chicken broth
1 medium
zucchini, ends trimmed
1 medium
yellow squash, ends trimmed
6 stick
string cheese
4 c
cherry tomatoes, chopped
1 large
onion, finely chopped (1cup)
1 c
chopped fresh italian flat-leaf parsley
1/4 c
red wine vinegar
1/2 c
walnut halves, toasted
1 tsp
kosher salt
1/2 tsp
pepper

Directions Step-By-Step

1
Heat 2 Tabs of the oil in a 12 inch skillet over medium heat. Add garlic, stir one minute. Add pasta, toss to combine. Add broth, cook uncovered over medium heat or until liquid is nearly absorbed, stirring occasionally. Remove from heat, let cool 10 minutes.
2
Transfer to a large bowl. Meanwhile, using a spiral vegetable slicer, cut zucchini and yellow squash into strands; snip strands into shorter lengths.
3
Add to spaghetti and cool completely. Pull cheese into thin strands; chill until serving.
4
Into a small bowl toss together tomatoes, onion, parsley,kosher salt, pepper, remaining oil and vinegar. Add cheese to spaghetti mixture. Top with tomato mixture and walnuts.

About this Recipe

Course/Dish: Pasta, Other Salads
Main Ingredient: Pasta
Regional Style: American
Dietary Needs: Vegetarian, Vegan
Other Tag: Healthy